Asparagus Casserole

• 1 (16 oz.) can asparagus spears
• 4 Tbsp. butter
• 4 Tbsp. all-purpose flour
• 1/2 c. milk
• 1/2 tsp. Worcestershire sauce
• 4 hard-boiled eggs, sliced
• 1/4 lb. Cheddar cheese, cut up
• cracker or toast crumbs
• dash of cayenne pepper
• salt and pepper to taste
• 1/2 c. blanched almonds (optional)

1. Drain asparagus; reserve liquids.
2. In heavy saucepan, melt butter.
3. Add flour and seasonings.
4. Gradually add 3/4 cup asparagus liquid and milk; cook until thickens and it is smooth.
5. Stir constantly.
6. If too thick, you can add a little more milk or asparagus liquid.
7. Remove from heat.
8. Butter a medium size casserole.
9. Layer asparagus spears, egg slices, cheese and almonds, repeating layers until ingredients are used.
10. Spoon sauce over all and sprinkle with crumbs.
11. Bake at 350u0b0 for 20 minutes until brown and bubbly.

butter, flour, milk, worcestershire sauce, eggs, cheddar cheese, crumbs, cayenne pepper, salt, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982294 (may not work)